Japanese chicken, water chestnut, and scallion yakitori
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Soy sauce; (preferably dark |
| ; Japanese style) | ||
| ½ | cup | Dry Sherry |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Minced peeled fresh gingerroot |
| 1 | Garlic clove; minced | |
| ¼ | teaspoon | Salt |
| 12 | Wooden skewers for skewering the chicken | |
| ; and vegetables | ||
| 8 | Skinless boneless chicken thighs; cut into thirty-six | |
| ; 1 1/2-inch pieces | ||
| 2 | bunches | Scallions; (about 10), the |
| ; white and pale | ||
| ; green parts cut | ||
| ; into twenty-four 1 | ||
| ; 1/2-inch lengths | ||
| 24 | Canned whole water chestnuts; rinsed and drained | |
Directions
FOR THE MARINADE
Make the marinade:
In a saucepan whisk together the soy sauce, the Sherry, the sugar, the gingerroot, the garlic, the salt, and pepper to taste and bring the mixture to a boil over moderate heat. Simmer the mixture for 5 minutes, or until the sugar is dissolved, and let the marinade cool.
On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2 water chestnuts, skewering the water chestnuts carefully so that they do not split and beginning and ending with the chicken. In a large shallow baking dish arrange the kebabs once, for 30 minutes. Arrange the kebabs, reserving the marinade, in one layer on an oiled rack of a broiler pan and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade for the first 6 minutes, for 10 to 15 minutes, or until the chicken is cooked through. Discard any remaining marinade.
Makes 12 yakitori, serving 4 to 6.
Gourmet June 1991
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Converted by MM_Buster v2.0l.